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Ricotta Pancakes with Cherries

QUICK FACTS

  PREPARATION TIME
5 min (for 6 serves)

 
  COOKING TIME
10 min (for 6 serves)
  BREAKFAST
Pancake
 

SUMMARY

 

This is a delicious, nutritious and simple way to make fluffy, homemade pancakes for your whole family to enjoy at breakfast. It will fill you up and give you energy to start the day.

INGREDIENTS

200 g
  fat-free sour cream
1.00 cup (260 g)
  reduced-fat ricotta cheese
4.00 egg (148 g)
  eggs
1.00 cup (260 g)
  skim milk
400 g
  all purpose wholemeal flour
4.00 serve (2 g)
  baking powder
40 g
  Splenda no-calorie sweetener
40 g
  canola oil
3.00 cup (798 g)
  cherries in light syrup, warmed
 

METHOD

1. Whisk together sour cream and ricotta cheese in a medium bowl.

2. Add in eggs, milk, flour, Splenda, baking powder, and oil.

3. Heat a non-stick pan over medium low. Cook pancakes in batches until  bubbles form on top, then turn over to brown both sides.

4. Place pancakes in a serving platter and top with cherries sauce.

5. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
1,047.9 kJ  (250.4 kcal)
Protein:
10.1 g
Total Fat:
6.5 g
-Saturated:
1.6 g
-Mono-Unsaturated:
2.9 g
-Poly-Unsaturated:
1.4 g
Total Carbs:
36.1 g
-Complex Carbs:
22.1 g
-Sugar:
13.4 g
Fibre:
4.5 g
Water:
102.3 mL
Alcohol:
0.0 g
Cholesterol:
58.4 mg
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